Fleur Sullivan is a pioneering restaurateur who is responsible for three iconic restaurants in New Zealand. She shares a recipe from one of her restaurants and latest memoir, ‘Fleur’ with us.
For the beans
1kg white haricot beans (soaked overnight)
2 onions
2 carrots
1 stick celery
1 leek (white part only)
1 bouquet garni
12 whole black peppercorns
6 cloves
1 head of garlic
water to cover
For the meat
2kg trimmed lamb shoulder
1 litre dry white wine
salt and pepper
Cover the beans with water. Bring to the boil then rinse. Add all the other ingredients and cover with fresh water. Cook at low heat for approximately 30 minutes and skim regularly till almost done (the beans will still be firm).
Preheat the oven to 120°C. Slow braise the meat with the wine in a covered oven dish for 1 hour. Add the beans and cooking juice to the meat. Increase the temperature to 135°C and cook for a further 90 minutes.
Recipe taken from Fleur Sullivan’s new food memoir, Fleur (Random House).
